Gluten Free Hamburger Buns!

Perfect every time Gluten Free Hamburger Buns

Life is so much better when you have Gluten Free hamburger buns and these come out great every time. They are soft inside, easy to cut, hold up to any toppings and so darn good! Even my non gluten free family and friends adore them.
The secret, as in any gluten free bread recipe, is the consistency.
The gluten free hamburger bun dough should be like thick cake batter, not pliable like bread dough. Compared to gluten buns, where you have to knead and rise, these are really easy to make. It's almost like making a cookie. Just drop your dough on the well greased sheet pan and swirl into a round shape.
Then let them rise and bake! Remember gluten free bread does not like to be knocked down. They only rise once. They spread a little, as you can see above, but come apart after baking. I know you will love them and look forward to your reports!
Be sure to store them in a big tupperware container in the fridge after they are cool. They also freeze well.
You should also try my Spectacular Bread in the bread machine recipe. It's pretty great too! Hope you enjoy these incredible hamburger buns.
Makes 6-8 buns

Add the dry ingredients to the mixer bowl and beat for 2 minutes. This develops the "gluten". Add a bit more of the reserved 1/4 cup water if it is too dry. The dough should be very soft and sticky but not runny.

Spoon a generous spoonful of the dough onto a large well greased or parchment lined pan. I swirl the spoon around the dough a few times to make a full round shape.

Don't place the buns too close. They will rise and spread a little bit.

Let the dough rise in a warm place for 30 minutes.

Brush the top of the dough very lightly with olive oil or egg wash and sprinkle with salt or sesame seeds

Bake at 400 degrees for about 12-15 minutes. Watch so you don't burn them. The top should be just nicely browned. Cool on a rack and keep in the fridge for longer storage.

45 comments

I just wanted to let you know I just made this, and was quite pleased. I would not have known the difference in taste than regular buns. I did use close to 2 ice creme scoops full to make, but will be cutting down to just over 1 ice creme scoop. Thank you for the recipe, just recently went Gf and have been feeling a little overwhelmed, but so happy to know I can enjoy a hamburger/bun when I want to. Thanks Again!

In 6 years of being gluten free, I have never made a bun that I could take out the next day, eat it without warming it up, and have it taste just as fresh as the day before. This is a fantastic recipe that I will be sharing with many people. THANK YOU! I did end up substituting grapeseed oil for the olive oil, only because we were out... Thanks again!

quick question if you were going to double this recipe would you just double the amounts or make adjustments they were sooo good that we wanted more!!! Gonna see how they freeze, keep in the fridge and at room temp.

Hi Katy, I would double all the ingredients, but I've never done that before so I can't promise it will work. I really think that it should be fine as long as you have a large enough bowl on your mixer to mix it all together at one time. Good luck and let me know how it turns out!

I halved the recipe in order to use my mini zoning bread machine for the kneading. My other change was to use broth instead of water, cutting down the added salt a bit. Using a bun pan, I made four buns. Probably should have made six! Someone once asked if they could come into my kitchen to watch me cook. I pointed to the sign over my pantry that said "Mom's Lab" and invited him in. I love to bake!Scottie

Just made a batch of these and they're rising now! The dough was a bit too sticky and runny and I ended up adding a bit more flour (close to 1/2 cup) I used Bob's Red Mill gluten-free flour mix since I had it on hand and it has tapioca flour in it. Also, I used chia seeds, soaked, in place of the psylium husk. I have had success with that replacement in pizza doughs so we shall see. I also followed the above posters lead and used some homemade chicken stock in place of water. I read the comment and my stock was just simmering away on top of the stove, begging to be used so in it went. With all these variations, I'm hoping it works out! I'll get back to you in 45 minutes or so and post my success or failure!

Hi Adrienne, when you duplicate "wheat/gluten" flour for gluten free flour you often need to use a whole grain gluten free flour, a starch and a binder to duplicate the properties in "wheat/gluten" flour. If you don't use a combination flour mix your baked goods will either be hard as a rock or crumble into little bits. I hope that answers your question!

Hi, I'm sure it's worth a try. Do you use flax or chia eggs? or you can try this egg replacement recipe http://wholenewmom.com/recipes/energ-egg-substitute-egg-replacer-without-eggs/Good luck, let me know how they turn out. Ali

So I made these tonight and I really love the flavor and texture. But mine flattened out when I took them out of the oven to set. Is that because I pushed on them to make sure they were done, and by doing that could have cracked them and was letting out steam? Or was it because they needed a little more time? I baked them for 13 minutes.

Elise, did you follow the recipe? I've never had that happen and yes, I think it could be that they weren't done.Also bread "falling" sometimes is due to not enough strength (binder) to hold the structure or the dough being too wet. Did you use xanthan?How wet was your dough. It should be very thick and sticky but not runny.

Hi Elise, you cut the recipe in half right? I would recommend making a full batch instead. You can keep these buns in the fridge or freeze them if you have too many to use quickly. No changing the oil won't make any difference. What kind of yeast are you using? Is it fresh? The main reasons that gluten free breads fall are that the dough is too wet, leaving out the xanthan/psyllium (or using too little) or over proofing. I think when you halved the recipe you reduced the xanthan and yeast too much. If you want to try another 1/2 batch I would increase both a little and you should be fine.

Hey Sarah, no sorry I don't. It's not a Skinny recipe, just a really good hamburger bun when you want to indulge a little. If you want to cut your carbs you might want to try making my Low carb bread and form the dough into buns in the same way as this recipe. Here's the link http://glutenfreehomebakery.blogspot.com/2013/01/sneak-peek-my-better-than-julian-paleo.html Hope that helps!

Was looking for a recipe using rice flour since I was out of my regular gluten free flour. I substituted the eggs with egg replacer (1tbs flax seed meal + 3 tbs water = 1 egg), and the dough came out perfect - not sticky at all!Hope the will taste as good as they look :)

Hi Connie, so sorry it took me awhile to get back to you. It's my birthday today! Yes, you can make them ahead of time and they will stay fresh for 2-3 days in a tupperware on the counter. Store in the fridge if you plan to keep them longer. I cool them completely and then put a paper towel in the bottom of my largest tupperware container before storing them. Thanks for asking!

Hi Ali, I was just wondering if you could clarify what exactly you mean by " warm your water while running it over your eggs in a bowl ". Is that to help bring the eggs to room temperature? Thanks Damion

Hi Damion, yes that's correct. A few minutes before I need the eggs I put them into a bowl and run hot water over them. If I time it all right the water will cool just enough to use in the recipe too. I hope you enjoy the buns. They're my favorite!

Thank you Ali for this amazing recipe. I have been eating GF for 4 months now and I have tried many different bread and biscuit recipes and none of them have even come close to resembling regular bread. I decided to try your recipe for our hamburgers tonight and the buns came out perfect and tasted even better than regular store bought buns. You have restored my faith that I can still enjoy bread and eat GF. I can't thank you enough. I will be making these buns regularly.

Hi Kim! I'm so happy for you and that I could give you that little pleasure. Also you should try them flattened a little more to make foccacia. I top with a little olive oil, with some garlic, rosemary and sea salt. Have you tried my bread in the bread machine? It's so good! You can also bake it in the oven if you don't have a machine. Go back to my home page and you'll see the link under reader favorites. It's always at the top! Best regards and happy baking. xx

I really enjoy this recipe - thank you! Unfortunately, and I don't know why, the last two times I made them they didn't turn out right. With the rising they spread way out, and were not at all like the earlier times I made them. The only thing I can think of is that I used the Psyllium instead of the Xanthun gum these last two times. But how can that change do this to the buns?

Hi Rudy and Mary, Sorry I missed your message. Have you tested your yeast with a little warm water and sugar lately? It might not be fresh enough. I add a 1/2 cup of the 1 cup warm water in the recipe and a teaspoon sugar to a cup with the yeast and let it sit to double. If it doesn't bubble up you will know that you need fresh. Another tip is to grind the psyllium husks in your blender or coffee mill. Are the psyllium husks what you changed in the last two batches? Anything else?

Hi ams, I'm sorry this reply is late. We had a storm today and I was off the computer. It shouldn't be very very runny. Did you add a little more flour? It is a thick wet batter. How did they turn out?

i did , i ended up adding more gf flour blend i have hand (homemade) and more of the tapioca starch and added some potato starch until it came together... the didnt raise much but they came out amazing! bc they turned out rather thin (flat) the tops are crunchy but the center is softt and crumbly! my daughter (she is the gluten intolerant one) loved them, we all really did but she is my one to please =) we used them for sandwiches for lunch and will be using them for burgers for dinner tonight, so they were a total hit... i will probably start with 1/2 the water next time and go from there... this isnt the first time my batter seems runny with gf recipes... i wonder if its the moisture in the air or im simply measuring things wrong? i use measuring cups although i do have a food scale

You did great! I should always put in my recipes to start with less water and add as needed. Sometimes the full cup is fine and other times mine is too thin and I need a bit more flour. I'll go revise the recipe now and thanks so much for letting us know how they worked out. Be sure to check your yeast by adding a little to some warm water and a bit of sugar. If it doesn't bubble and double then you need to buy new. My buns do rise some but not a lot. I make them fairly large and lately I've been adding a bit of olive oil onto the baking sheet to make the bottoms crisp. It's so good! Have a great day and say hi to your daughter for me.

I made the buns this afternoon. They are cooling now but I have a question.....As the buns were rising I was reviewing the recipe and noticed that the ingredient list showed 1 teaspoon of apple cider vinegar. I did not add that and, for the life of me I cannot find anything in the instructions about apple cider vinegar. Did I miss it? Should I have added it and where? Sure hope the lack of the vinegar doesn't ruin my buns.

thanks for the quick reply...........and the fix...........don't see it yet in the recipeWhen should the vinegar be added? They were a hit at twin 10 year old's birthday party. I can see tho that the boost in rising might have been a plus. Thanks

Oh no! I'm happy to help, but there are things that I need to ask you. It would be better if we do it by email. My email is aliwill70@gmail.com FYI, these basics could be the problem. Did you proof your yeast? Is the yeast fresh? Was your liquid too hot and killed the yeast? Thanks for asking and hope to hear from you soon.

My family loved this recipe so much that I make it regularly as a full loaf of bread. It is easy to slice and works great for sandwiches. I'm at a high altitude and have found I need to add quite a bit more water to make it mixable. I also let it rise for about 45 minutes before baking. That extra time really gives me substantial results as far as rising is concerned. Great, great recipe! I'm going to try making a sweet version with vanilla and raisins, too!

Hi! Thanks for stopping by!Note:Printer is in with the share buttons! Thank you so much for your comments or questions. I respond as fast as I can, so please be sure to check back for your answer. By leaving a comment you are consenting to your email being collected for communication purposes only. Hugs, Ali

Essential gear! I've had mine for 4 years and it's still going strong! I use it everyday!

PLEASE READ: PRIVACY DISCLOSURE

About Me

Welcome to my blog! If you are looking for healthy gluten-free recipes that taste great, you have come to the right place! I am a gluten-free recipe developer and passionate gluten-free bread baker. On this blog, you will find delicious recipes that you could never tell were gluten-free and some fun gluten free product reviews and giveaways. Thanks for stopping by! xx